Japanese Chicken Miso Glaze Skewers

Name: Japanese Chicken Miso Glaze Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) cubes, patted dry; 3 tbsp (45 g) red miso paste (aka miso); 3 tbsp (45 ml) mirin (sweet rice wine); 2 tbsp (30 ml) sake (Japanese rice wine); 1 tbsp (13 g) sugar; ½ inch piece (12 g) fresh ginger, minced; 2 clove (10 g) garlic, minced; 4 whole scallions, cut into 1-inch (2.5 cm) pieces; 2 tbsp (20 g) white sesame seeds, toasted (optional); 1 tbsp (15 ml) vegetable oil

From the MyKitchenBank Kitchen

Tender grilled chicken thighs coated in a deeply savory-sweet miso glaze, inspired by yakitori traditions. Red miso, mirin, and sake create a caramelized coating that clings to charred edges, while fresh scallions finish each skewer. Perfect as an appetizer or main course.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 12 skewers (3 per person)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes (or use metal skewers).
Preheat your grill to medium-high heat (around 400°F / 200°C).
Cut chicken thighs into 1½-inch (4 cm) cubes and pat dry with paper towels.
Have all glaze ingredients measured and ready—you'll brush quickly while grilling.

1
Prepare the glaze
- In a small saucepan, combine red miso paste, mirin, sake, sugar, minced ginger, and minced garlic.
- Stir well to combine, breaking up any lumps in the miso.
- Warm over medium heat for 2–3 minutes, stirring occasionally, until the mixture is smooth and fragrant.
- Do not boil.
- Transfer to a small bowl and set aside to cool slightly.
- This glaze is now ready to brush onto the chicken.
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Ready when: Mixture is smooth, fragrant, and slightly thickened
Tip: Warming the glaze helps dissolve the miso and develop flavors; do not let it boil or the alcohol will evaporate too quickly.
2
Thread the skewers
- Pat the chicken cubes completely dry with paper towels (moisture prevents browning and caramelization).
- Thread chicken pieces onto skewers, alternating with pieces of scallion.
- Leave a ¼-inch (6 mm) gap between each piece so heat circulates.
- You should have about 3–4 chicken pieces and 2–3 scallion pieces per skewer.
- Lightly brush both sides of the chicken with vegetable oil.
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Ready when: Skewers are evenly loaded and lightly oiled
Tip: Keep pieces dry and space them slightly apart so they grill evenly and brown properly; crowding traps steam.
3
First side on the grillOven 400°F / 205°C
- Place skewers directly on the grill grates, arranging them perpendicular to the grates so they don't roll.
- Grill over medium-high heat (400°F / 200°C) for 3–4 minutes without moving them.
- You should hear a sizzle and see caramelization and light char marks forming on the bottom.
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Ready when: Golden-brown char marks visible on the first side
Tip: Resist the urge to move the skewers; direct contact with the grate creates the flavorful crust.
4
Flip and glazeOven 165°F / 75°C
- Flip the skewers carefully using tongs.
- Brush the cooked side generously with the miso glaze using a pastry brush.
- Grill the second side for 3–4 minutes until it develops color and the internal temperature of the chicken reaches 165°F (74°C).
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Ready when: Chicken is golden-brown with slight char; internal temperature 165°F (74°C)
Tip: Brush glaze only on the first side initially to prevent burning; add glaze to the second side in the last minute if desired for extra flavor.
5
Final glaze and finishing
- Flip the skewers one more time.
- Brush the second side generously with remaining glaze and grill for 1–2 minutes until the glaze caramelizes and sticks to the chicken.
- You should see a sticky, glossy coating forming.
- Remove the skewers from the grill and transfer to a serving platter.
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Ready when: Glaze is sticky, glossy, and slightly darkened with char spots
Tip: Watch closely during this step—the glaze can burn quickly if the heat is too high. If flare-ups occur, move skewers to a cooler zone.
6
Rest and serve
- Let the skewers rest on the platter for 2–3 minutes.
- If using them, sprinkle toasted white sesame seeds over the top for garnish.
- Serve hot or at room temperature.
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Ready when: Skewers have cooled slightly and are ready to eat
Tip: Sesame seeds add nutty flavor and visual appeal; toast them in a dry pan for 1–2 minutes before sprinkling if not pre-toasted.

Good to know

Tips

Pat the chicken cubes completely dry before threading and grilling—moisture prevents the caramelized glaze from adhering and creates steam instead of crust.
Warm (don't boil) the glaze to dissolve the miso completely and develop flavors; this prevents lumps and makes brushing easier.
For best results, space chicken pieces ¼-inch apart on the skewers so heat circulates evenly and each piece browns on multiple sides.
Miso glaze burns easily, so manage your heat and watch the final glaze step carefully; move skewers to a cooler zone if flames flare up or the glaze darkens too quickly.

Make ahead

The miso glaze can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature before brushing onto the skewers. Chicken can be cut and threaded onto skewers up to 4 hours ahead; cover with plastic wrap and refrigerate until ready to grill.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 5–7 minutes, or serve cold. The skewers do not freeze well due to texture changes in the chicken.

Substitutions

red miso paste (aka miso) → white miso paste or barley miso. White miso will be slightly less assertive and more delicate; increase the amount by ½ tbsp for deeper flavor. Barley miso offers a mellower, earthier taste.
sake (Japanese rice wine) → dry white wine or additional mirin. Sake adds dryness and complexity; white wine is a close substitute, while more mirin will make the glaze sweeter.
scallions → small pieces of red onion or leek. Red onion adds sweetness and color; leek is milder and more delicate. Both grill well and pair with the miso.
fresh ginger → omit or use a pinch of ginger powder. Fresh ginger is traditional, but ground ginger (¼ tsp) works if fresh is unavailable. The flavor will be slightly more concentrated.